Cabbage Potato Peas Curry

Ingredients

• 4 cups cabbage (shredded)
• 2 medium potatoes (diced into 1 inch pieces)
• 1/2 cup green peas ((fresh/frozen))
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies (finely chopped)
• 1 tablespoon ginger garlic paste
• 1 medium onion (finely chopped)
• 1/2 cup water (+ 2 tablespoon extra water)
• 1 tablespoon lemon juice ( or [1 teaspoon amchur powder (dry mango powder)])
• 2 tablespoon chopped cilantro (coriander leaves) ((optional))
• salt (to taste )
• 1/2 teaspoon ground turmeric (haldi)
• 1/2 teaspoon red chilli powder ((or cayenne pepper))
• 1 teaspoon coriander powder
• 1/2-1 teaspoon garam masala

Instructions

1. 1

   --- Instant Pot Method: ---

2. 2

   Press SAUTE on Instant Pot. Add oil, Once hot, add cumin seeds, let them splutter.Next add ginger-garlic paste, green chilies, and onions and saute till onions turn soft.

3. 3

   Add diced potatoes and cook for 2-3 minutes till they are half cooked (to avoid sticking to the pot add ¼ cup water).**Note: Another important thing to note is that the cooking times for cabbage and potatoes are different. The potatoes should be semi-cooked first, as cabbage cooks much faster and requires less time.

4. 4

   Next add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining ¼ cup water, and mix well.Make sure to scrap off any spice if sticking to the pot to avoid BURN alert.

5. 5

   Next add the shredded cabbage, peas, mix well. Add an extra 2 tablespoons of water at this stage if you want.

6. 6

   Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.When the instant pot beeps, Do a QUICK RELEASE (QR).

7. 7

   Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.Cabbage Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.

8. 8

   --- Stovetop Pot Method: ---

9. 9

   Heat a Kadai on medium heat. Add oil to the pan. Once hot, add cumin seeds, let them splutter. Next add ginger-garlic paste, green chilies. Saute for 20 secs till the raw smell of ginger-garlic goes away.

10. 10

    Add onions and saute for 2-3 minutes till the onions turn soft.

11. 11

    Add diced potatoes and cook for 2-3 minutes till they are semi-cooked (to avoid sticking to the pan add ¼ cup water). **Note: Potatoes should be semi-cooked because cabbage takes less time to cook compared to potatoes.

12. 12

    Next add spices like turmeric powder, coriander powder, red chili powder, garam masala, salt, remaining water, and mix well. Make sure to scrape any spice if sticking to the pot.

13. 13

    Next add the shredded cabbage, peas, mix well. Add extra 2 tablespoons of water at this stage if you want. Close lid and cook on medium-low flame for 10 minutes. Stir occasionally.

14. 14

    Once cooked, sprinkle coriander leaves and lemon juice, Mix well. Indian cabbage and potatoes are ready, serve with hot with chapatis, roti & parathas.